Skillet Potato Bake

Ingredients

• Serves 3-4
• 3-4 medium size golden potatoes sliced into 1/8 inch rounds
• 3-4 cups chicken broth
• 2 Tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 lb fresh Roma tomatoes, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 Tablespoons butter
• 2 Tablespoon dill, chopped
• 8 bacon slices, cut into narrow strips

Directions

1. Wash the potatoes and slice into 1/8 inch rounds.
2. Place the potatoes into a pot and cover with the chicken stock instead of water. Bring to a boil and cook for 7-8 minutes until they are fork tender.
3. Don't over cook, it is better they are on the hard side as they also will be baked. Drain and set aside.
4. We are boiling them in the chicken broth to infuse extra flavor.
5. Preheat your oven to 425F.
6. While the oven is heating, heat the olive oil in the cast iron skillet on the stovetop.
7. Add the onions and tomatoes and cook over medium high heat until the onions are tender and the tomatoes are breaking down and forming a saucy texture.
8. Add the garlic, salt and pepper. Stir around as it is cooking.
9. Shut off the heat and layer the potatoes on top.
10. Pat on bits of the butter as you are layering the potatoes.
11. Place into the preheated oven and bake for 45- 60 minutes until the potatoes on top are beginning become lightly browned and crispy.
12. While the potatoes are baking, cut the bacon pieces into narrow strips and place into a skillet.
13. Cook the bacon pieces over medium heat until nicely cooked.
14. Once cooked, use a slotted spoon to move bacon onto a plate lined with paper towels to absorb the fat.
15. To serve, sprinkle fresh cut dill and bacon bits onto the potatoes.